The humble cabbage, a member of the cruciferous family, offers many health benefits. It is high in vitamins A and C and provides a rich source of phytonutrient antioxidants. In addition, it has anti-inflammatory properties, and in some studies has been shown to exhibit anti-cancer properties. But when you ferment this already nutritious food, you turn it in to a Super food. The fermenting process turns cabbage into what we call Sauerkraut and in this process breaks down the cabbage in to a more digestible form making its nutrients much more bioavailable to us. Sauerkraut is also loaded with a host of beneficial bacteria aiding in our gut health. Store bought Sauerkraut is often pasteurized and therefore does not provide the beneficial bacteria so important to us. For best results use a fresh cabbage. This should provide you with plenty of fluid and ensure great success to the fermenting process. A little arm work is needed too!
Ingredients:
•1 large head cabbage (save 2 leaves)
•2 peeled carrots
•1 TBSP Sea Salt
1.Chop cabbage
2.Add carrot
3.Sprinkle with salt
With hands tamp down until fluid is released and covers vegetables.
Put in Mason jar.
Place saved cabbage leaves on top.
Cover tightly.
Leave in jar for about 2 weeks